with fragrant garnish of oranges, cucumbers, cilantro, jalapenos and lime, sprinkled with fossilized Mexican sea salt. - $11.00
CRISPY CALAMARI
marinated in ginger ale with watercress, pomegranate vinaigrette, roasted sweet potatoes and ginger BBQ sauce - $7.50
CHILLED CARROT AND CHAMOMILE SOUP
with English peas, lemon crema, and spiced beets - $7.50
HEIRLOOM TOMATOES, HOUSEMADE MOZZARELLA
and local sweet onions with Yong’s basil, and whole cloves of her garlic drizzled with ancho prickly pear vinaigrette - $8.00
*SHRIMP, CABRALES AND SPANISH CHORIZO RELLENO
with gazpacho sauce - $8.00
J BAR NACHOS
with chorizo, chili con queso, smoked poblanos and salsa fresca $6.00 meatless - $7.00
GRILLED SUMMER PEACH SALAD
tossed with fresh greens and basil, toasted almonds, Heirloom tomatoes and crumbled cotija - $8.00
Platillos
FLANK STEAK WITH GARLIC MINT RECADO
basil chimicurri sauce, chipotle molasses sweet potatoes and sauté of summer squash - $17.00
YUCATAN STYLE PLANTAIN-CRUSTED CHICKEN
with green coconut milk curry, roasted corn vinaigrette, pineapple rice and cilantro chili slaw - $15.50
THE ORIGINAL JERKED PORK
with cranberry habanero chutney, cilantro chili slaw, chorizo black beans, smoked poblano crema and flour tortillas - $15.50
J BAR COMBINATION PLATE #20
Flank steak with garlic mint recado, basil chimichurri on chipotle molasses sweet potatoes; jerked pork with cranberry chutney and smoked poblano crema; Achiote shrimp taco with cilantro chili slaw, salsa fresca, pineapple rikce and jicama orange relish - $18.00
PRESSED CUBAN SANDWICH
with cilantro chili slaw, garlic fries, mojito mojo - $15.00
ACHIOTE ROCK SHRIMP SOFT TACOS (3)
with cilantro chili slaw, lemon crema, salsa fresca, pineapple rice and jicama orange relish - $14.50
SHRIMP MOJO DE AJO
with garlic fries, cilantro chili slaw and salsa fresca - $18.00
J BAR CIOPPINO:
fresh fin fish, Mexican bay scallops, shrimp and squid simmered in rich salsa broth with orechiette, grilled bread and pickled garlic aoili - $18.00
VEGETARIAN COMBINATION #9:
Calabacitas stuffed piquillo peppers; Avalon eggplant, housemade mozzarella and basil vinaigrette; roasted corn, mushroom and smoked poblano flautas - $16.00
Parilla
New York Strip 12 oz.
- $28.00
Rib-Eye 12oz
- $28.00
Sirloin 8oz
- $18.00
Dessert Wines
Flight of St. Barthelemy single varietal Ports, Barbera, Syrah, and Petit Sirah. California, 2002. 1 oz. of each $9.00
-
Quady Elysium, Black Muscat, California 2 oz. $6.00 - Half Bottle $36.00
-
Bonny doon, Muscat, Vin de Glaciere, California 1 oz. $8.50 - Half Bottle $50.00
-
Bella "Late Harvest Zinfandel, California, 2 oz. $10.00
-
Chambers Rosewood Tokay, Australia, 2 oz. $8.00
-
Hildago "La Gitana" Manzanilla Sherry, 2 oz. $9.00
-
Ports
Graham's Vintage, 1985
- $30.00
Dow's Vintage, 1985
- $21.00
Taylor Fladgate, 30 yr. Tawny
- $25.00
Dow's Boardroom Tawny
- $15.00
Nieport Vintage Character
- $6.00
Desserts
All Desserts $8.50
-
Dark Chocolate Jalapeno Ice Cream Sundae
-
Turtle Sundae
with Butter Pecan Ice Cream, Ancho Caramel, and Warm Ibarra Chocolate
-
Deconstructed Tres Leches Cake
Tres Leches Pineapple Upside Down Cake, Almond Milk Jello with Raspberry Rhubarb Coulis, Spiced Pot de Crème, Caramel Cream -
Banana Split with Summer Ice Creams
Strawberry, Papaya and Peach Ice Creams with Caramelized Bananas, Fudge, Whipped Cream -
Mayan Chocolate Pyramid
Chocolate Coffee Mousse with Ancho Caramel, Roasted Peanuts, Chocolate Chipotle Brownie with Gold Foil and White Chocolate Ginger Ice Cream -
